Gluten-Free Brownies

Preparation

• • With the rack in the middle position, place a small container of water at the bottom of the oven to create steam. Preheat the oven to 350°F (180°C). Line the bottom of an 8-inch (20 cm) square baking dish with a strip of parchment paper, letting it hang over two sides. Butter the other two sides.
  • In a bowl, combine the potato starch, cocoa powder and salt. Set aside.
  • In another bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the sugar, beating until stiff peaks form. Set the meringue aside.
  • In a third bowl, over a double boiler or in a microwave oven, melt the chocolate. Remove the bowl from the double boiler and stir in the oil and egg yolks with a whisk. Let cool.
  • With a spatula, fold the chocolate mixture into the meringue. With a whisk, gently fold in the dry ingredients.
  • Spoon the batter into the prepared pan. Bake for 35 to 40 minutes or until a toothpick inserted in the centre of the cake comes out with a few crumbs and not completely clean.
  • Spoon the batter into the prepared pan. Bake for 35 to 40 minutes or until a toothpick inserted in the centre of the cake comes out with a few crumbs and not completely clean.